Ingredients
1 onion
finely chopped
2 cloves garlic
finely chopped
2 cups Arborio rice
125ml white wine
1L good quality fish stock
gluten-free
2 x 200g salmon fillet
12 scallops
roe removed
8 green prawns
peeled, deveined, tail removed
1 lemon
zest and juice of
2 tbsp fresh lemon thyme leaves
or parsley
lemon cheeks
to serve
Allergy Advice
Contains Fish
Contains Shellfish
Equipment
- 1 saucepan
- 1 large heavy based frypan
- 1 soup ladle
Instructions
- Place stock in a saucepan and heat until simmering.
- Heat oil in a large heavy based frypan at medium heat.
- Cook salmon fillets, 3-5 minutes each side depending on thickness of salmon and your preferred level of doneness.
- Remove from frypan to plate and chop into bite size pieces.
- Reheat frypan, add onion and fry for two minutes, add garlic and cook for another two minutes.
- Turn up the heat, add Arborio rice and stir constantly for two minutes until heated through.
- Pour in wine, there will be a bit of a sizzle, cook until wine has almost evaporated.
- Add a soup ladle (about half a cup) of hot stock to the frypan, turn the heat down to a simmer and stir until stock absorbed, then add another ladle of stock.
- Continue adding stock, stirring and allowing each ladleful to be absorbed before adding the next. The risotto will take 15-20 minutes to cook.
- When the rice is nearly soft, add scallops and prawns and cook for another 3 minutes until prawns are pink.
- Stir in lemon zest, juice and herbs.
- Serve immediately with lemon cheeks.
Notes
Tip
If the risotto is a bit gluggy, add more stock (or boiled water if you are out of stock).
Variation
Adjust the seafood content to suit your tastes by adding oysters, mussels, clams, etc.
Variation
Seafood or marinara risottos traditionally do not have parmesan added, but feel free to add it if you like.
